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Philadelphia-style cheese steak with caramelised onions & Bobby's steak sauce


  • Heat a little oil in a pan and gently sauté the onions with seasonings until lightly caramelised. Set aside.
  • To make the cheese sauce, gently cook the butter and flour in a heavy-bottomed pot, continually stirring until well combined and lightly cooked. Then add the hot milk, all at once, and vigorously whisk.
  • Add both cheeses with a little salt and whisk until melted, adding more milk if too thick.
  • Season the steaks quite well and cook on an oiled preheated ridged grill (or BBQ) to the desired degree.
  • At the same time, combine the honey, mustards, BBQ sauce, horseradish, molasses and seasonings.
  • To serve, spoon the cheese sauce in the centre of individual plates and top with a steak, caramelised onion and a sprinkling of the BBQ sauce.
  • from “Americain” by Bobby Flay


  • olive oil
  • 3 large onions, finely sliced
  • sea salt & freshly ground pepper
  • 1 tbsp butter
  • 1 tbsp plain flour
  • 2 cups hot milk
  • 225 gm provolone cheese, grated
  • ¼ cup freshly grated parmesan
  • 4 x 180 gm prime steaks, well trimmed
  • olive oil spray
  • 2 tbsp well flavoured honey
  • ¼ cup grain mustard
  • ¼ cup Dijon mustard
  • 2 tbsp good quality BBQ sauce
  • 2 tbsp creamed horseradish
  • ¼ cup molasses

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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